Abstract
BONE discoloration in defrosted fryers is objectionable. This dark color causes an unsightly condition of the bones and the adjacent meat of immature chickens. Even though the flavor is not altered by the discoloration many people object to this condition and discriminate against purchasing frozen fryers.Koonz and Ramsbottom (1947) reported that bone discoloration is caused by the penetration of red blood cells through porous bones by the process of freezing and thawing. The hemoglobin collected on the outer surface of the bones is oxidized to the dark colored methemoglobin. They founsd that the methods of killing and period of time between slaughter and freezing had no significant effect on the color of poultry bones. Freezing temperatures did not influence discoloration. However, cooking the poultry from a frozen stated helped to minimize the bone discoloration.Woodroof and Shelor (1948) found that blanching cut-up chicken before freezing prevented bone darkening but …
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